out of users would make it again
5 out of 5
better and more ""authentic"" than aboutBritishFoodMarch 16, 2010 By meowzebub
excellent proportions of ingredients. glad to see that the milk is heated and flavored with the onions: sweeter onion flavor and better distribution throughout the dish. Oddly, the version under British Food just mixes cold milk into the hot potatoes -- a sure way to toughen the taters. Also, stirs raw onions into the sad potato mixture with more raw onion strewn on top to serve. Just by reading the recipe, I knew it would be nothing like the champ I enjoyed in Belfast. This version is better in proportion of ingredients and extremely better in technique. I'm so glad I slogged on and took a squint at this recipe. Thank you.
5 out of 5
Fantastic!March 03, 2009 By AJFK
We had an early celebration of St. Patrick's Day dinner and I looked up side dishes to go with corn beef and cabbage. I found ""Champ"" and made it with red potatoes unpeeled. So easy. It turned out excellent and everyone raved over them. Give it a try and don't forget the melted butter in the middle!